Beef Braciole Recipe
Beef Braciole is a classic Italian dish featuring tender thin slices of beef rolled up with a flavorful mix of garlic, herbs, cheese, and breadcrumbs. The rolls are browned and…
Tip: save now, cook later.Beef Braciole is a classic Italian dish featuring tender thin slices of beef rolled up with a flavorful mix of garlic, herbs, cheese, and breadcrumbs. The rolls are browned and then slowly simmered in a rich tomato sauce, making the meat tender and the flavors melded into a comforting, hearty meal.
I love making beef braciole when I want something that feels special but isn’t too complicated. The best part is rolling up the meat with the filling—it almost feels like crafting a little present that will turn into something delicious. I find that letting the sauce simmer low and slow makes all the difference, giving the beef that perfect, fall-apart texture.
My favorite way to serve beef braciole is over a bed of soft pasta that soaks up all the tomato sauce. It’s a meal that always brings everyone to the table and makes for great leftovers the next day. Plus, it’s a great dish to share with family or friends because it just tastes like home.
Key Ingredients & Substitutions
Beef: Top round or flank steak works best as they are thin and lean. If unavailable, you can use sirloin but make sure to pound it thin. Thinner slices make rolling easier and tenderize the meat.
Breadcrumbs & Cheese: Italian-style breadcrumbs add texture and flavor. If not on hand, plain breadcrumbs with a pinch of Italian herbs work fine. Pecorino Romano shines with saltiness, but Parmesan is a great swap.
Fillers like Pine Nuts & Raisins: These provide sweet and crunchy contrast. If you don’t like them or have allergies, just leave them out or substitute with chopped walnuts or dried cranberries.
Tomato Sauce & Wine: Crushed tomatoes give a rich base for simmering. If you prefer no alcohol, skip the red wine and add a splash of beef broth instead for depth.
How Can I Roll and Secure the Braciole Without It Falling Apart?
Rolling and securing the beef tightly is key so the filling stays inside during cooking. Here’s my simple method:
- Place filling evenly on the beef leaving about an inch border.
- Start rolling from one edge, tucking in gently as you roll to keep it tight.
- Use kitchen twine to tie the roll every 1-2 inches. If you lack twine, toothpicks work as a quick fix.
- Don’t skip browning; it helps seal the roll and adds flavor before simmering in sauce.
Taking your time with rolling and tying really makes a difference in the final result. It keeps the braciole intact and tender!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning the rolls and slow-simmering them in sauce all in one pan.
- Meat mallet or rolling pin – helps you pound the beef thin evenly for easy rolling.
- Sharp knife – to trim the beef and slice the cooked braciole into medallions.
- Kitchen twine or toothpicks – essential to hold the beef rolls tightly together while cooking.
- Mixing bowl – for combining the filling ingredients smoothly.
- Wooden spoon or spatula – useful for stirring the sauce without scratching your pot.
Flavor Variations & Add-Ins
- Try adding chopped sun-dried tomatoes to the filling for a tangy burst that pairs well with the tomato sauce.
- Swap pine nuts with chopped walnuts if you want a richer, earthier crunch.
- Mix in fresh basil or oregano with the parsley in the filling to give the braciole a fragrant herbal lift.
- Use provolone or fontina cheese instead of Pecorino Romano for a melted, milder cheese center.
How to Make Beef Braciole?
Ingredients You’ll Need:
For The Beef Rolls:
- 1 1/2 to 2 pounds beef top round or flank steak, butterflied and pounded thin
- Salt and black pepper, to taste
- 3/4 cup Italian-style breadcrumbs
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup pine nuts, toasted (optional)
- 1/4 cup raisins (optional)
- 1 large egg, beaten
For Cooking:
- 2 tbsp olive oil, plus extra for browning
- 1 large onion, finely chopped
- 2 cans (28 ounces each) crushed tomatoes or tomato purée
- 1/2 cup dry red wine (optional)
- Fresh basil or additional parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble the beef rolls, plus 1.5 to 2 hours of gentle simmering in the sauce. Plan for around 2 to 2.5 hours total to get tender, flavorful braciole that melts in your mouth.
Step-by-Step Instructions:
1. Prepare the Beef:
Lay the butterflied beef flat on a clean surface. Season both sides generously with salt and black pepper.
2. Make the Filling:
In a medium bowl, mix together the breadcrumbs, grated cheese, minced garlic, chopped parsley, pine nuts, raisins (if using), and beaten egg until well combined.
3. Assemble Rolls:
Spread the breadcrumb mixture evenly on top of the beef, leaving a small border around the edges.
4. Roll and Secure:
Starting from one edge, roll the beef up tightly like a jelly roll. Secure the roll with kitchen twine at intervals of 1 to 2 inches, or use toothpicks to keep it tight.
5. Brown the Rolls:
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef rolls and brown them on all sides, about 5 to 8 minutes total. Remove the rolls and set them aside.
6. Make the Sauce:
In the same pot, sauté the chopped onion until soft and translucent, about 5 to 7 minutes. Add the crushed tomatoes and red wine (if you’re using it), stirring well and scraping up any browned bits from the pot’s bottom.
7. Simmer the Braciole:
Place the browned beef rolls back into the pot, nestling them in the tomato sauce. Lower the heat to low, cover, and gently simmer for 1.5 to 2 hours. Turn the rolls occasionally to cook evenly until the beef is tender.
8. Finish and Serve:
Remove the twine or toothpicks carefully. Slice each beef roll into 1/2-inch thick medallions. Serve hot over your favorite cooked pasta or creamy polenta, generously spooning tomato sauce over the top. Garnish with fresh basil or parsley for a lovely finish.
Enjoy your delicious, comforting Beef Braciole – a true Italian favorite that’s great for family meals and special occasions!
Can I Use Frozen Beef for Braciole?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before butterflying and pounding it thin. Frozen beef is harder to work with and won’t roll as easily.
What Can I Substitute for Pine Nuts or Raisins?
If you prefer, you can omit pine nuts or raisins or swap pine nuts for chopped walnuts or almonds, and raisins for dried cranberries. These substitutions offer similar texture and sweetness.
How Do I Store Leftovers?
Store leftover braciole and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make Braciole Ahead of Time?
Absolutely! You can prepare and roll the beef in advance, then refrigerate for up to one day before cooking. The flavors often deepen if cooked the day after assembling.
